GLUTEN-FREE PUMPKIN MUFFINS

Gluten-Free Pumpkin Muffins image

Yummy, moist gluten-free pumpkin muffins with a drizzle of icing. Our gluten-free son love these as a treat. Substitute soy milk for dairy milk, if preferred.

Provided by Michele S

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h15m

Yield 18

Number Of Ingredients 19

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Ingredients

½ cup tapioca flour
½ cup brown rice flour
¾ cup white rice flour
¼ cup sorghum flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 (15 ounce) can pumpkin puree
3 eggs
½ cup packed brown sugar
¼ cup milk
¼ cup butter, melted
1 ½ cups confectioners' sugar
¼ cup butter, melted
2 tablespoons milk, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.
Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. Drizzle glaze on top of cooled muffins.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 31.7 g, Cholesterol 45 mg, Fat 6.4 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.7 g, Sodium 249.4 mg, Sugar 17.3 g